Portobello “Pizza” Margherita

Recipe by: Diane Kochilas | from Against the Grain

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

Portobellos are a fairly recent addition to the gamut of commercially available mushrooms throughout the Mediterranean. This dish came about as a lark, one night at home, with two kids clamoring for pizza, and Mom not in the mood or mode to deal with dough.

Yield: 6 servings

INGREDIENTS

6 large portobello mushrooms, 4 to 5 inches in diameter
3 teaspoons extra virgin olive oil
6 teaspoons grated Parmesan
1 cup plus 2 tablespoons tomato sauce
18 fresh basil leaves
Salt and freshly ground black pepper
6 heaping tablespoons shredded mozzarella

Directions

Preheat the oven to 375°F. Lightly oil a shallow baking pan large enough to fit the portobellos in 1 layer.

Carefully remove the stems from the mushrooms and either discard or save for another use. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, taking care not the break the caps.

Brush each mushroom with ½ teaspoon olive oil and place on the baking dish, cap side down. Sprinkle each with 1 teaspoon Parmesan and spread 3 tablespoons tomato sauce over each mushroom. Place 3 basil leaves on each mushroom and season with salt and pepper to taste. Sprinkle 3 tablespoons mozzarella over each mushroom. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes. Remove from the oven and serve immediately.

NUTRITIONAL INFORMATION

Calories 121; Fat 6g (Saturated 2g); Cholesterol 10mg; Sodium 603mg; Carbohydrates 8g; Fiber 2g (Digestible Carbohydrates 6g); Protein 6g.